Štrukli in Soup (Croatian Cheese Dumpling Soup)

• In a large bowl, mix together the flour, salt, milk, oil, egg, and vinegar until the dough comes together. Turn the dough out onto a lightly floured counter and knead until you get a nice and soft dough.
• Cover the dough with a damp tea towel and let it rest for around 30 minutes.
• While the dough is resting, make the filling. Mix the cheese, sour cream, eggs, and salt. Set aside.
• Once the dough has had a chance to relax, roll out the dough with a rolling pin and pull the dough using the backs of your hands until it is thin (but not too thin). A couple of millimeters (1/16 inch) is perfect!
• Spread the filling evenly all over the dough. Carefully roll the dough up, jelly roll style.
• Once you have a long roll of dough and filling, press down on the roll with the side of your hand at regular intervals to separate it into little pillows of your desired size. Then, cut on the indents you have made, separating it into individual pieces.

SOUP

• In a medium soup pot, heat up the water, and then add the oil, salt, and Vegeta (or vegetable bouillon powder). (Alternately, you can use pre-made vegetable stock as your soup base.)
• Once the soup is boiling, add the cut štrukli and cook them for around 10 minutes.
• Sprinkle the soup with toasted breadcrumbs if you like, they add a nice touch to the dish. And you're done! Serve štrukli warm!